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Categories:Viewed: 32 - Published at: 5 years ago
Ingredients
- 4 ears fresh corn (or 3 cups kernels)
- 1 jalapeno pepper, seeded and finely chopped
- 12 lb tomatillo, husked cored and chopped
- 12 green bell pepper, chopped
- 2 green onions, thinly sliced
- 2 tablespoons fresh lime juice
- 2 tablespoons water
- 12 teaspoon ground coriander
- 2 tablespoons fresh cilantro, chopped
Method
- In a wide mixing bowl, stand a small soup bowl (a paper or plastic bowl is perfect) upside down.
- Resting the end of the ear of corn on the small bowl, shave the corn kernels off the ear into the mixing bowl.
- Turn ear and continue shaving until ear is completely denuded of kernels.
- Repeat with remaining ears.
- In a large skillet, combine the corn kernels and jalapeno peppers.
- Cook and stir for 10 minutes, until the jalapenos are soft.
- Add the tomatillos, green bell peppers, green onions, lime juice, water and coriander to skillet.
- Cover and bring to a boil.
- Reduce heat to low and simmer 5 minutes, stirring once.
- Remove from heat.
- Cool for 10 minutes.
- Stir in the cilantro.
- Allow the mixture to cool in the refrigerator.
